Pickled Onions. Mrs. Dr. Fisher. Recipe

History of Pickled Onions:

Pickled onions have a rich history that dates back centuries. The process of pickling was developed as a means to preserve food before the advent of modern refrigeration. Pickled onions were particularly popular in the United Kingdom, where they became a staple in many households. Over time, this delicious and tangy condiment spread to other parts of the world, becoming a beloved accompaniment to various dishes.

Fun Facts about Pickled Onions:

1. Pickled onions were traditionally served with cold meats and cheeses, providing a tangy and refreshing contrast to the richness of these foods.
2. In some regions, pickled onions are a popular bar snack, often enjoyed with a pint of beer.
3. The United Kingdom designated January 10th as National Pickled Onion Day, celebrating this beloved condiment.
4. Pickled onions are relatively low in calories and fat, making them a healthy addition to meals.
5. They are a great source of dietary fiber and contain essential vitamins and minerals.

Now, let's dive into the recipe for Mrs. Dr. Fisher's Pickled Onions:

- 2 pounds small white onions
- 1 cup milk
- 2 cups water
- 3 cups white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole cloves
- 1 bay leaf
- 1 cinnamon stick


1. Start by peeling the small white onions and set them aside.

2. In a large saucepan, bring the milk and water to a boil. Add the peeled onions to the boiling liquid and let them cook for about 10 minutes. This will help to soften the onions and remove any strong taste.

3. Once the onions are cooked, drain the milk and water mixture thoroughly.

4. In a separate saucepan, combine the white vinegar, salt, sugar, black peppercorns, mustard seeds, coriander seeds, whole cloves, bay leaf, and cinnamon stick.

5. Bring the vinegar mixture to a boil, stirring occasionally to make sure the sugar and salt dissolve completely.

6. Once the vinegar mixture is boiling, add the drained onions to the pot. Let the onions simmer in the vinegar mixture for about 2-3 minutes.

7. Remove the pan from the heat and let the pickled onions cool in the vinegar mixture. This will allow the flavors to meld together and ensure a tasty final product.

8. Once the pickled onions have cooled, transfer them to sterilized jars. Make sure to distribute the spices evenly among the jars. Pour the remaining vinegar mixture over the onions, making sure they are fully submerged.

9. Seal the jars tightly and store them in a cool, dark place for at least a week before consuming. This resting period will allow the flavors to develop and the onions to fully pickle.

10. After a week, your pickled onions will be ready to enjoy! They can be stored in the refrigerator for up to 3 months.

Similar Recipe Dishes:

1. Pickled Vegetables:
If you enjoy the tangy flavor of pickled onions, you might also enjoy pickled vegetables. Carrots, cucumbers, and radishes are great options to pickle with similar vinegary brines.

2. Pickled Eggs:
For an interesting twist, try pickling hard-boiled eggs in a flavorful brine. The result is a tangy and protein-packed snack or topping for salads and sandwiches.

3. Pickled Beetroot:
Pickled beetroot is a classic British delicacy. The earthy sweetness of beets pairs perfectly with the tangy vinegar, resulting in a unique and delicious condiment.

Enjoy the tangy and flavorful goodness of Mrs. Dr. Fisher's Pickled Onions as a condiment for sandwiches, salads, or alongside your favorite savory dishes.



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